卵黄高磷蛋白及其磷酸肽稳定性和抗氧化性

吉林大学学报(工学版) ›› 2013, Vol. 43 ›› Issue (02): 544-549.

卵黄高磷蛋白及其磷酸肽稳定性和抗氧化性

徐彩娜¹, 殷涌光¹, 王二雷^1,2, 刘静波²

1. 吉林大学生物与农业工程学院, 长春 130022;
2. 吉林大学军需科技学院营养与功能食品研究室, 长春 130062

收稿日期:2012-03-12 出版日期:2013-03-01 发布日期:2013-03-01
通讯作者: 刘静波(1962-),女,教授,博士.研究方向:营养与功能食品.E-mail:ljb168@sohu.com E-mail:ljb168@sohu.com
作者简介:徐彩娜(1982-),女,博士研究生.研究方向:营养与功能食品.E-mail:xucaina@163.com
基金资助:
"863"国家高技术研究发展计划项目(2007AA10Z329).

Stability and anti-oxidative abilities of phosvitin and phosvitin phosphopeptides

XU Cai-na¹, YIN Yong-guang¹, WANG Er-lei^1,2, LIU Jing-bo²

1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
2. Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China

Received:2012-03-12 Online:2013-03-01 Published:2013-03-01

摘要/Abstract

摘要： 对卵黄高磷蛋白(PV)及其磷酸肽(PPPs)的热稳定性、乳化活性和乳化稳定性以及高压脉冲电场对卵黄高磷蛋白二级结构的影响进行了实验考察,并研究了PV和PPPs的抗氧化活性,分别测定了PV和PPPs清除DPPH自由基的能力、还原力及与金属铁离子的螯合能力。结果表明,PV和PPPs具有较好的热稳定性、乳化性及稳定性,且PV要优于PPPs;经高压脉冲电场处理后的PV样品,其二级结构变化不大,说明高压脉冲电场不会改变PV的二级结构;此外,PV和PPPs具有较好的清除DPPH自由基、还原能力以及金属离子螯合的能力,说明PV和PPPs具有抗氧化能力,且PPPs要优于PV。

关键词: 食品科学技术, 卵黄高磷蛋白, 磷酸肽, 稳定性, 抗氧化性

Abstract: The thermo stability, emulsifying activity and stability of phosvitin (PV) and phosvitin phosphopeptides (PPPs), and the influence of Pulsed Electric Field (PEF) on the secondary structure of PV were investigated. Also the anti-oxidative ability, DPPH clearing capability, reductive ability and chelating capability of PV and PPPs were determined. The results show that both PV and PPPS have good thermo stability, emulsifying activity and stability. After the samples were treated by PEF, the secondary structure of PV was not obviously modified, which indicates that the influence of PEF is not significant on the secondary structure of PV. Moreover, PV and PPPs have good bioactivities of clearing DPPH free radicals, reductive ability and metallic ion chelating ability. Consequently, both PV and PPPs have good anti-oxidative ability, but PPPs is superior to PV in this aspect.

Key words: food science and technology, Phosvitin, Phosvitin phosphopeptides, stability, anti-oxidative ability

中图分类号:

TS253.1

徐彩娜, 殷涌光, 王二雷, 刘静波. 卵黄高磷蛋白及其磷酸肽稳定性和抗氧化性[J]. 吉林大学学报(工学版), 2013, 43(02): 544-549.

XU Cai-na, YIN Yong-guang, WANG Er-lei, LIU Jing-bo. Stability and anti-oxidative abilities of phosvitin and phosvitin phosphopeptides[J]. 吉林大学学报(工学版), 2013, 43(02): 544-549.

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